Go Back
- 1 lb ground turkey breast - 1 cup fresh spinach, finely chopped - 1/2 cup feta cheese, crumbled - 1/2 cup whole wheat breadcrumbs - 1 small onion, diced small - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1/4 cup ketchup - Salt and pepper, to taste - 1 tablespoon olive oil - 1 large egg, beaten In my kitchen, I love using fresh ingredients for my Spinach Feta Turkey Meatloaf. Ground turkey is lean and full of protein. The fresh spinach adds color and nutrients. Feta cheese gives it a creamy, tangy taste that makes the meatloaf special. Whole wheat breadcrumbs help bind everything together while keeping it healthy. For added flavor, I use diced onion and minced garlic. These two ingredients create a wonderful aroma. Dried oregano and dried basil bring warmth and depth to the dish. I always top the meatloaf with ketchup for a sweet and tangy finish. You can also play with seasonings. Salt and pepper enhance the flavors. A splash of olive oil keeps the meatloaf moist. Adding a beaten egg helps hold the mixture together. Each ingredient works together to create a tasty meal that my family loves. 1. Preheating the oven: Start by preheating your oven to 350°F (175°C). This step is key. It ensures your meatloaf cooks evenly and thoroughly. 2. Sautéing onion and garlic: In a medium skillet, heat a tablespoon of olive oil over medium heat. Add the diced onion and minced garlic. Stir them for about 3-4 minutes. You want the onion to turn translucent and fragrant. Remove the skillet from heat and let it cool. This process builds a great flavor base for your meatloaf. 1. Combining turkey, spinach, and seasonings: In a large bowl, combine 1 pound of ground turkey breast, the cooled onion and garlic, 1 cup of finely chopped spinach, and 1/2 cup of crumbled feta cheese. Also, add 1/2 cup of whole wheat breadcrumbs, 1 beaten egg, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and salt and pepper to taste. 2. Importance of mixing technique to avoid density: Gently mix the ingredients using your hands or a spatula. Be careful not to overmix. Overmixing can make the meatloaf dense and tough. You want a tender, juicy loaf, so mix just until everything is combined. 1. Shaping the meatloaf and spreading ketchup: Transfer the mixture to a loaf pan. Shape it into a nice, even loaf. This shapes the meatloaf and helps it cook evenly. Spread 1/4 cup of ketchup on top. This adds moisture and flavor. 2. Baking time and temperature checks: Place the loaf pan in your preheated oven. Bake for 45-50 minutes. Use a meat thermometer to check the center. It should read 165°F (74°C) when done. This ensures your meatloaf is safe to eat. After baking, let it rest for about 10 minutes before slicing. This helps keep it juicy and easy to serve. To make the best spinach feta turkey meatloaf, avoid overmixing. When combining the turkey, spinach, and other ingredients, mix just until they come together. Overmixing can lead to a tough texture. Use ground turkey breast for a leaner dish. It keeps the meatloaf moist and flavorful. Serve your meatloaf with sides like roasted vegetables or a fresh salad. These add color and nutrition to your meal. For a festive look, slice the meatloaf thick and arrange it on a platter. Garnish with chopped parsley to brighten the dish. Store leftovers properly to keep them fresh. Place the meatloaf in an airtight container in the fridge. For freezing, wrap it well in plastic wrap and then in foil. Always check the cooking temperature; use a meat thermometer. The meatloaf should reach 165°F (74°C) for safe eating. {{image_4}} You can switch the ground turkey for different proteins. Ground chicken or beef works well. These options can change the flavor and texture of your meatloaf. For cheese, feta is great, but you can try others. Goat cheese adds a tangy taste. Cheddar gives a sharp flavor. Experiment with your favorites! Want to spice things up? Add red pepper flakes for heat. A little can go a long way. You can also mix in other veggies. Bell peppers or zucchini add color and nutrients. Chop them finely so they blend well. If you need a gluten-free meatloaf, use gluten-free breadcrumbs. They are easy to find in stores. You can also use crushed oats or ground nuts. These add texture and flavor without gluten. To keep your meatloaf fresh, store it in the fridge. Use an airtight container or wrap it tightly in foil. This helps keep moisture in and prevents it from drying out. You can also slice the meatloaf before storing. This makes it easier to grab portions later. If you want to save meatloaf for later, freezing is a great option. Wrap it in plastic wrap, then place it in a freezer bag. This provides a double layer of protection. Meatloaf can be frozen for up to three months. Just remember to label the bag with the date. To reheat meatloaf without losing moisture, try using the oven. Preheat the oven to 350°F (175°C). Place the meatloaf in a baking dish and cover it with foil. Heat for about 20 minutes. This method keeps it juicy and flavorful. You can also use a microwave. Place a slice on a microwave-safe plate. Add a splash of water to keep it moist. Cover it with a damp paper towel. Heat for one minute, checking every 30 seconds. Microwaving is quick, but it can dry out meatloaf if you're not careful. In the fridge, your meatloaf lasts about three to four days. Always check for freshness before eating. If it smells off or has a strange color, it’s best to toss it. Signs of spoilage include a slimy texture or mold. If you see any of these signs, throw it away. It's better to be safe than sorry when it comes to food safety. To know if the meatloaf is ready, use a meat thermometer. Insert it into the center. The safe temperature is 165°F (74°C). This ensures the turkey is cooked through and safe to eat. Look for visual and texture cues too. The meatloaf should be brown on the outside. It should not be pink inside. If the juices run clear, it’s also a good sign. Letting it rest helps the juices settle, making it moist. Yes, you can make this meatloaf ahead of time. Prepare it in the morning or night before. Just follow the recipe until it’s ready to bake. Cover it and store it in the fridge. For optimal freshness, wrap the meatloaf well. Use plastic wrap or foil. You can also freeze it for later. Just defrost it in the fridge overnight before baking. This meatloaf pairs well with many side dishes. Try roasted vegetables like carrots or broccoli. A fresh salad with mixed greens also works great. For sauces or garnishes, consider a dollop of yogurt or a drizzle of balsamic glaze. You can also sprinkle fresh herbs on top for added flavor and color. This spinach feta turkey meatloaf is easy to make and full of flavor. You learned about the key ingredients, preparation steps, and cooking tips. I highlighted common mistakes and variations to keep your meals exciting. Remember to check cooking temps for safety and flavor. I hope you feel ready to impress your family with this tasty dish! Enjoy your cooking adventure!

Spinach Feta Turkey Meatloaf

Elevate your dinner routine with this delicious Spinach Feta Turkey Meatloaf! This healthy twist on a classic dish combines ground turkey with vibrant spinach and crumbled feta for a flavorful family meal. Perfectly seasoned and topped with ketchup, it's a delightful way to enjoy turkey. Check out the full recipe for easy preparation tips and presentation ideas that will impress your guests. Click to explore and make this tasty dish today!
Print Recipe Pin Recipe

Ingredients
  

1 lb ground turkey breast

1 cup fresh spinach, finely chopped

1/2 cup feta cheese, crumbled

1/2 cup whole wheat breadcrumbs (for a healthier twist)

1 small onion, diced small

2 cloves garlic, minced

1 large egg, beaten

1 tablespoon olive oil

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper, to taste

1/4 cup ketchup (for topping and flavor)

Instructions
 

Preheat your oven to 350°F (175°C) to prepare for baking the meatloaf.

    In a medium skillet over medium heat, add olive oil and allow it to warm up. Stir in the finely diced onion and minced garlic, sautéing until the onion is translucent and fragrant, about 3-4 minutes. Remove from heat and set aside to cool slightly.

      In a large mixing bowl, combine the ground turkey, sautéed onion and garlic mixture, finely chopped spinach, crumbled feta cheese, breadcrumbs, beaten egg, dried oregano, dried basil, salt, and pepper. Mix gently using your hands or a spatula until all the ingredients are well incorporated. Take care not to overmix as this can make the meatloaf dense.

        Transfer the meat mixture to a loaf pan and shape it into a nice even loaf. Spread the ketchup evenly over the top, ensuring good coverage for added moisture and flavor.

          Place the loaf pan in the preheated oven and bake for 45-50 minutes, or until a meat thermometer inserted into the center reads 165°F (74°C).

            After baking, remove the meatloaf from the oven and let it rest in the pan for about 10 minutes. This allows the juices to redistribute, making slicing easier and helping it to hold together better.

              Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6

                - Presentation Tips: After resting, slice the meatloaf into thick pieces and arrange them on a serving platter. Garnish with freshly chopped parsley for a pop of color. Serve alongside roasted vegetables or a vibrant salad for an appealing, nutritious meal that is sure to impress!